Comparing Sinigang across three restaurants — an honest verdict

I ate Sinigang at three different restaurants in the same week to compare. The results were illuminating. The use of cane vinegar varied significantly — only one got it right. The tangy and savoury from vinegar profile should be consistent but interpretation differs widely.

Filipino adobo was the Spanish colonisers' term for the indigenous vinegar and salt preservation technique. The best version came from a turo-turo cafeteria, which felt authentic. lambanog coconut spirit was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Sinigang is larger than you'd think.